Cheese Enchiladas

Name: Cheese Enchiladas
Ingredients: 1 large onion; 2 cloves garlic, crushed; 1 Tbsp. chili powder; 2 Tbsp. vegetable oil; 1 (28 oz.) can whole tomatoes; 1 tsp. cumin; 1 tsp. dried oregano; 1/2 tsp. salt; 1/8 tsp. pepper; 1 1/2 c. shredded Cheddar cheese; 1 1/2 c. shredded Monterey Jack cheese; 2 Tbsp. hot vegetable oil; 1 pkg. (6 or 7-inch) corn tortillas (12); 1 1/2 c. shredded lettuce; 1/4 c. sliced black olives

15 ingredients

16 steps

Ingredients

1 large onion
2 cloves garlic, crushed
1 Tbsp. chili powder
2 Tbsp. vegetable oil
1 (28 oz.) can whole tomatoes
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. shredded Cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
2 Tbsp. hot vegetable oil
1 pkg. (6 or 7-inch) corn tortillas (12)
1 1/2 c. shredded lettuce
1/4 c. sliced black olives

Directions

1

Cook onion, garlic and chili powder in 2 tablespoons oil in large saucepan until onion is tender.
2

Stir in tomatoes, cumin, oregano, salt and pepper.
3

Break up tomatoes with fork.
4

Heat to boiling; reduce heat.
5

Simmer, uncovered, about 30 minutes.
6

Mix together cheeses.
7

Heat oil in skillet.
8

Dip each tortilla lightly in hot oil; drain.
9

Dip tortilla in tomato sauce.
10

Put 2 tablespoons cheese on each tortilla and roll up.
11

Place seam side down in 13 x 9-inch pan.
12

Pour on tomato sauce and sprinkle with remaining cheese.
13

Cook in oven at 350° for 20 minutes.
14

Top each serving with lettuce and black olives.
15

Serve with sour cream or plain yogurt.
16

!Muy bueno!